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Roasted Red Pepper Soup

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A comforting roasted red pepper soup made with vibrant peppers and juicy tomatoes, perfect for chilly evenings.

Ingredients

Scale
  • 4 ripe red peppers
  • 4 ripe tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Slice the red peppers in half, remove the seeds, and place them skin-side up on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt. Roast in the oven for about 25 minutes until the skins blister and darken.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions and minced garlic. Sauté until soft and translucent, about 5-7 minutes.
  3. Add your chopped fresh tomatoes to the pot. Cook for another 5-10 minutes, until they break down and release their juices.
  4. Remove roasted peppers from the oven, let cool, then peel off the skins. Chop and add them to the pot along with vegetable broth. Bring to a gentle simmer and cook for about 15 minutes.
  5. Blend the soup until silky smooth using an immersion blender or standing blender.
  6. Stir in the heavy cream and adjust seasoning with salt and pepper. Simmer for an additional 5 minutes.
  7. Serve the soup into bowls and garnish with a drizzle of olive oil or fresh herbs.

Notes

This soup can be frozen and reheated easily. Experiment with different toppings and seasonings!

Nutrition

Keywords: roasted red pepper, soup, comfort food, healthy recipe, vegetarian

Find it online: https://peakplatter.com/minute-creamy-roasted-red-pepper-soup-recipe/